Plum & Chutney Glazed Ham Recipe
I first saw this ham in a magazine more than 30 years ago and knew I had to serve it for Easter dinner. Over the years, I've tweaked it here and there to make it my own.—Arletta Slocum, Venice, Florida
1 bone-in fully cooked spiral-sliced ham (7 to 9 pounds)
1 cup plum jam
1/2 cup mango chutney
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons white wine vinegar
1 teaspoon hot pepper sauce
1 cup packed brown sugar
Place ham on a rack in a shallow roasting pan. Bake at 325° for 2 hours.
In a small saucepan, combine the jam, chutney, mustard, garlic, vinegar and pepper sauce. Cook and stir over medium heat until jam and chutney are melted; brush over ham. Press brown sugar onto ham.
Bake 30-60 minutes longer or until a meat thermometer reads 140°.
Yield: 15 servings.
Originally published as Plum & Chutney Glazed Ham in Taste of Home's Holiday & Celebrations Cookbook
Annual 2010, p168
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